Chicken Bone Broth Recipe
This rich, nourishing broth comes together easily in both the Instant Pot and or the stovetop. With just a few simple ingredients, it transforms leftover or fresh chicken bones into a deeply flavorful base for soups, stews, and more—perfect for sipping, meal prep, or enhancing your favorite dishes.
Servings: 8 cups
Cost: $25
Equipment
Ingredients
- 2 - 2 ½ lb bone-in skin-on chicken pieces: thighs, carcasses, feet, wings, or drumsticks
- 1 fresh handful of herbs: parsley, thyme, and dill
- 1 large yellow onion, peeled and cut in half.
- 2 medium unpeeled carrots
- 1 medium to large unpeeled parsnip
- 1 large celery stalk
- 4 unpeeled garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 2 quarts water
- ½ lemon squeezed into the pot. No need to strain.
Instructions
Instant Pot Bone Broth Instructions
- Put all ingredients in the Instant Pot and cover with the 2 quarts of water and lemon juice. Stir to combine.
- Set the timer on the manual setting for 40 minutes. Allow for a 20-minute natural release.
- Remove the insert of the Instant Pot and let it cool on a trivet until the pot has cooled down enough to handle well.
Stovetop Bone Broth Instructions
- Combine all ingredients in a large stockpot, cover with 2 quarts of water, and add lemon juice. Stir to combine.
- Bring your broth to a boil. Turn the heat down to low and simmer, where you see the water moving but not bubbling.
- Fill your liquid measuring cup with water and set it next to the stovetop. If the water cooks down and the ingredients rise above it, add a 1/2-1 cup of water and bring the mixture back to a simmer to keep it cooking and reducing.
Finishing Instructions
- Remove as many of the solids as possible using a large slotted spoon.
- Using a large colander over a large bowl, pour the broth through a strainer into an extra bowl. Repeat back and forth as necessary to make sure it's strained well. Allow the strained broth to cool until warm to cool to the touch. Divide into jars using a funnel and a mini strainer. Set jars with cracked lids on the countertop uncovered until completely cool to the touch.
- Once cooled, tighten lids and refrigerate for up to 4 days.
- To freeze, leave at least one solid inch of room from the top of a wide-mouth jar. Refrigerate for at least a day before putting it into the freezer. Freeze for up to a year in a deep freeze. I do 6 months in my refrigerator freezer compartment.
- If you prefer broth with less fat, remove the top layer of fat from the cooled broth before re-warming or using it.
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